Even though the days of winter are long, the time still goes by quickly. We will soon enter yet another new month in 2025.
While indoors, watching more TV than in other months, I have been listening to many consumer concerns about where food items come from.
It is very easy to check labels and see where items have originated.
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Reading labels has always been a recommendation of mine in order to be a smart consumer.
I have learned about advances in food production that have allowed food to be grown in greenhouses, even in cold climates. Recently, I was delighted to learn that we can eat many vegetables that are grown in Canada, and most surprising were the varieties of peppers.
We often eat them in our house, and now I feel great about supporting Canadian farmers. Read your tags and labels, which includes the stickers on fruit.
Progress has been made in growing fruit in our cool climate that traditionally has had dormant growing times.
Let’s start with some great recipes that include Canadian peppers.
Pepper soup
Peppers give this soup such flavour and nutrition. So creamy it will hit the winter spot and I assure you that this recipe will be on repeat. So aromatic when simmering on the stovetop.
- 4 c. water 1 L
- 4 tbsp. chicken bouillon 60 mL
- 2 shredded potatoes
- 2 shredded carrots
- 2 chopped celery stock
- 1 large onion, finely chopped
- 1 1/2 c. chopped fresh pepper, any colour or a mixture 375 mL
- 1/2 c. flour 125 mL
- 2 tsp. salt 10 mL
- 1 tsp. pepper 5 mL
- 1 c. water 250 mL
- 6 c. milk 1.50 L
Mix the first seven ingredients in a large pot. Bring to a gentle boil, cover and let simmer for approximately 20 minutes.
In a mixing bowl, combine flour, salt, pepper and water together until smooth and then stir into the simmering mixture. Add milk with the heat on medium, stirring often. Adjust the seasonings to your own taste.
Makes approximately 12 cups. (3 L).
Sprinkle with bacon bits and fresh chopped parsley or green onion just before serving if desired.
Adapted from: www.companyscoming.com.
Stuffed peppers
This was so easy to prepare and fun to eat, pepper and all.
- 6 bell peppers medium to large (any colour)
- 2 tbsp. olive oil or oil of your choice 30 mL
- 1/2 large yellow onion chopped (about 1 c./250 mL)
- 3 garlic cloves minced (or 3/4 of a tsp./3 mL powder)
- 1 1/2 lb. ground beef 680 g
- 14. oz can diced tomatoes drained 398 mL
- 1 c. tomato sauce 250 mL
- 1 1/2 c. cooked long grain or parboiled rice 375 mL
- 1/4 c. finely chopped fresh parsley plus more to garnish if desired 60 mL
- 1 tbsp. Italian seasoning 15 mL
- 1 tsp. salt 5 mL
- 1/2 tsp. ground black pepper 2 mL
- 1 1/2 c. shredded mozzarella cheese, divided 375 mL
Preheat the oven to 350 F (180 C).
Cut the tops off peppers and remove seeds. Stand the peppers up inside a large casserole dish.
In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender and browning around the edges, about eight to 10 minutes. Stir in the garlic and cook two minutes more.
Add ground beef and cook until browned, about 10 minutes, stirring and breaking up any chunks with the back of a spoon while cooking. Stir in the diced tomatoes, tomato sauce, cooked rice, parsley, Italian seasoning, salt and pepper. Cook, stirring occasionally, until the mixture is heated through, about five minutes. Remove from the heat. Fold in one cup mozzarella cheese.
Spoon the filling into the peppers. Sprinkle the filling with the remaining 1/2 cup cheese.
Bake for 20 minutes or until the peppers are tender and the cheese is starting to brown. Let cool for about five minutes before serving. Garnish with fresh parsley, if desired.
Source: www.preppykitchen.com.
Makes six stuffed peppers.
Note: you could use any shredded cheese of your choice.
You could also add two or three chopped fresh mushrooms to the onion phase if desired for additional flavour and substance.
Berry cheesecake minis
Individually plated desserts are so simple but yet elegant. They are easy to prepare ahead of time and easily served away from the dinner table.
We rarely eat dessert immediately after the main course because it just seems like too much food at once.
This dessert is a great way to add fresh berries to our menus.
Crust:
- 1 1 / 4 c. graham cracker crumbs 300 mL
- 1 / 4 c. butter or margarine, softened 60 mL
Filling:
- 8 oz. softened cream cheese block 250 g
- 1/2 – 3/4 c. sugar (personal taste)125 – 175 mL
- 1 tbsp.lemon juice15 mL
- 1 c. whipping cream 250 mL
Topping:
- 2 c. fresh berries 500 mL
Mix together the graham crumbs and melted butter. Press gently into a small dessert cups, small jars or glasses. Do not pack to tightly. Set aside.
In a mixing bowl, beat the whipping cream until stiff. Then in a separate bowl, beat the cream cheese, sugar and lemon juice together until smooth. Gently fold in prepared whipped cream into the cream cheese mixture until well combined.
Begin layering in cups: graham crackers, cheesecake filling and berries. Repeat once. Refrigerate for two to three hours or until firm. Chill until ready to serve. Makes six large or eight small glasses or jars.
Note: you can make any cheesecakes you like. I love lemon sauce or grated zest with blueberries, or chocolate sauce or shavings with fresh strawberries or stand alone fresh raspberries. They are so versatile and fun.
Frosted banana bar
A constant hit of yellow in our kitchen comes in the form of a bunch of bananas. On any given day, there is always a reliable banana or two sitting in the fruit bowl, begging to be used.
While trying to reduce food waste, I often peel and freeze them, but when there is time and desire, bananas are a nutritious standby in the baking scene.
- 1/2 c. butter, softened (you can substitute 1/3 c./80 mL) 125 mL
- 1 1/2 c. sugar 375 mL
- 2 eggs, large
- 1 c. sour cream or plain Greek yogurt 250 mL
- 1 tsp. vanilla 5 mL
- 2 c. flour 500 mL
- 1 tsp. baking soda 5 mL
- 1/4 tsp. salt 1 mL
- dash nutmeg
- 1 c. mashed ripe bananas (about 2 medium) 250 mL
- 1/2 c. chopped pecans or walnuts, optional 125 mL
Frosting:
- 8 oz. block of cream cheese, softened 250 g
- 1 / 2 c. butter, softened 125 mL
- 4 c. icing sugar 1 L
- 2 tsp. vanilla 10 mL
Preheat oven to 350 F (180 C).
In a large mixing bowl, cream the butter and sugar. Beat in the eggs, sour cream and vanilla. In a separate bowl combine the flour, soda, salt and a dash of nutmeg. Add to the creamed mixture until thoroughly combined. Stir in the bananas and nuts, if desired.
Pour the batter into a prepared 10 by 15 by 1 inch (25 x 38 x 2.5 cm) baking pan. Bake for 20 to 25 minutes or until toothpick comes out clean. Cool.
For the frosting:
In a large bowl, beat the cream cheese, butter and vanilla until smooth. Then beat in enough icing sugar to make a thick and spreadable consistency. Frost the cooled cake and always store in the refrigerator. Makes four dozen squares.
Note: you can also use a nine by 13 inch (22 x 33 cm) baking pan and bake for 30 to 35 minutes.
I have also made a half batch of the frosting, which makes a thin layer that is not as sweet. It’s more of a glaze.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
